HELLO, WORLD! THE GCI NEWSLETTER Issue 12

Hello, World! THE GCI NEWSLETTER

INSPIRATION FOR PROGRAM PLANNING FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE May 2020

The New Normal: Navigating Chapter Activities Use this newsletter as a springboard for your chapter’s GCI programs. a Global Pandemic • Find several resources on this site about food waste and how to combat food Billions of people are in lockdown around insecurity globally. Chapters could use What’s Hot; What’s Not in the New ideas to develop a virtual community the globe and there have been more than 3 Normal million cases of COVID-19 in 212 countries workshop with local speakers and territories. “Social distancing,” “PPE,” and • Interest in Chinese and Italian food, among addressing similar issues. “flattening the curve” are now household the most popular international cuisines in • Using the culinary talents within your words. In mere months, the world has changed the Western world, has declined, according chapter, share coronavirus cooking to culinary trends site, Chef Pencil. This, before our eyes. demos on Instagram, Facebook, or despite no known transmission of coronavirus YouTube to help consumers struggling In this issue, the GCI Committee explores through food. to put food on the table. Include easy how COVID-19, or the novel coronavirus, is • Food behaviors around the world have been international dishes to enrich the impacting food and food systems, and daily life changing in significant ways during the pandemic program. around the world. and this may have long-term repercussions, • Plan a roundtable—remotely or in observes a marketing company that tracks such person, when safe to do so—with The Grim Forecast: World Hunger trends through research and social insights. restaurants owners and chefs about • World Food Program (WFP) Executive • Coronavirus is altering Asia’s relationship to how they strategized reopening their Director David Beasley says there is the food. Creative ideas like digitizing menus for food eateries to reassure nervous customers possibility of multiple famines and a massive hawkers in Singapore and home-cooked food and how they view the future of the death toll ahead. Globally, more people might swaps in Malaysia are keeping the culinary scene restaurant industry. Be sure to include die from the economic fallout than from the vibrant. restaurateurs representing global pandemic itself. • BBC News reports that Asian cooks have cuisines for the widest viewpoints. • The coronavirus pandemic has brought sent bamboo shoots trending in global recipe • Have a speaker from a local school hunger to millions; a global food crisis looms. searches. Many cooks in Asia are trying to district talk about challenges they have recreate comfort dishes they enjoyed before • Around the world, with schools closed, faced in providing low-cost school social distancing began. millions of children lack access to school meals during the shutdown and how meals, which might have been their only meal • The popularity of plant-based protein foods is chapter members might still be able to of the day. surging in Asia, possibly because of concerns assist with school lunch programs. over links between wild animal meat and the • Post recipes on your chapter’s website • Although essential for limiting the spread of coronavirus. the virus, social distancing deters low-income, featuring global peasant foods, that are older adults from accessing group meals at • The coronavirus may be making us fatter, simple and use few ingredients to help senior centers and food banks in the U.S. according to an article in Japan Times! the cooking-challenged. HELLO, WORLD! THE GCI NEWSLETTER Issue 12 2

Restaurants Fight for Survival An Intimate Look Inside the • There is a growing call to ban • From Japan, try ten comfort Lockdown wet markets because they foods that are budget-friendly, • Interviews by Bon Appétit bring may carry live farmed and wild too. to life how food businesses are • Italy: Every evening at 8 p.m. in animals that are slaughtered • From Ireland, comfort foods like handling the crisis, their stresses, Modena, three-Michelin-star chef on the spot—a potential their creative solutions, and their Massimo Bottura invites you Irish Stew, colcannon, sausage for spreading diseases like rolls, and soda bread ease hard generosity in hard times. into his kitchen, via Instagram COVID-19. Live, where you can watch him times. • Before they can reopen, • Americans are going hungry widespread testing is critical, says cook his family’s dinner with • From India, khichuri, usually made whatever’s on hand. while farmers are destroying with rice and lentils, is a beloved a Colorado restaurateur, who fresh food. Everyone is outlines the challenges ahead. • China: A young couple in Shunde, comfort dish with a global desperate for solutions to influence. • Learn three ways that whose YouTube Chinese cooking prevent massive food waste. restaurants in Japan are tackling channel is one of the most • Ghanaian chef Selassie Atadika’s the coronavirus. popular for English speakers, go-to dish during quarantine is describes what it was like to gari foto, a comforting dish based • Social distancing guidelines that food shop and cook in China on steamed, fried cassava meal. limit seating capacity will be during the lockdown. devastating to most restaurants’ • Milanese chef Filippo La Mantia bottom line. • UK: A very creative dad delights is cooking simple dishes from his his son by recreating McDonald’s Sicilian childhood to evoke taste • These photos show how San at home to fulfill the child’s memories. Francisco restaurants have fourth birthday wish. This will pivoted to takeout. • Here are 16 Latin-American, warm your heart. feel-good, comfort foods. Philanthropy, One Chef at a • Worldwide: A snapshot in time: • Tr y Saveur’s 20 best Mexican Time March 20, 2020. Eater Travel’s comfort food recipes. correspondents report on the • In New York, three-Michelin- • This is what people around the challenges in their communities, • There may be permanent star chef Daniel Humm has world eat when sick. as cities around the world are turned upscale Eleven Madison changes in the Canadian food affected by the coronavirus. Park into a community kitchen supply due to COVID-19. Resources Outbreaks at Canadian meat serving nearly 3,000 meals a day. • Keep updated with webinars Everyone’s Cooking! processing plants reveal the • “This isn’t the time for caviar,” on critical food issues from • The coronavirus has exposed flaws in a centralized system. says a fine-diningBangkok chef, Food Tank. This think tank is the poor skills of German cooks. as he and his migrant staff • Belgians are being urged to eat dedicated to educating, inspiring, With social distancing, they rethink their menu to deliver pommes frites (french fries) twice advocating, and creating change are spending more time in the meals to the poor. a week due to a potato surplus. to challenge a broken global kitchen rediscovering cooking food system. • Chef José Andrés wants to feed and baking. What to Cook Now the world through the pandemic. • To learn more about peasant • All across Europe and the World Central Kitchen has Every culture has its go-to dishes in cooking, try Howard Hillman’s rest of the world, people are launched feeding missions in times of hardship. They are built into well-reviewed book, Great baking bread—or trying to. 13 countries, serving some 15 each nation’s culinary DNA. Peasant Dishes (first printing For inspiration for your next million meals and corralling • In Italy, it’s cucina povera. Learn 1983). loaf, see how a Slovenian baker more than 45,000 volunteers. some ways to eat from “root to makes artwork with bread. shoot.” • Cooped up at home, millions • In France, they know the skills of Chinese discover the joy of needed to reuse and reheat cooking. leftovers. They’re adept in the art • Chef Amanda Freitag shares of réchauffé. tips for cooking during the • It’s “subsistence cooking” in coronavirus pandemic. Scandinavia, created around basic • An Ontario YouTube creator is ingredients. Global Culinary showing people how to cook • Favorite British supper dishes Initiative with limited items from his include the frugal fish pie, toad-in- kitchen pantry. Copyright 2020 the-hole, and bangers and mash. • Global chefs are dishing up Global Culinary Initiative • Top Chefs from London’s leading cooking advice. Check out restaurants are cooking for their digital classes, demos, and National Health Service workers. tutorials. • Chef Ed Lee of Louisville, Kentucky, GCI Committee: Co-Chairs Suzanne Brown (Atlanta) and Teresa started a restaurant workers’ relief Food Economics Farney (Colorado); Margaret Happel Perry (New York), Sandy Hu program for those who were laid- • In the U.S., farmers markets are (San Francisco), Susan Fuller Slack (Charleston). Photos credits, page one: off, serving hundreds of hot meals in flux, without clear guidelines of top left and middle (Lemon Grass Restaurant, Sacramento), top right and bottom left (Taste Catering, San Francisco), bottom middle (M by and handing out essential supplies. operation during the pandemic. Now his non-profit has mobilized Chef Mavro, Honolulu), bottom right (East Liberty Tap House, Salt Lake This ambiguity puts food-insecure City). Page two: delivery bags (Taste Catering), CSA box (FRESHr). restaurants across the country to consumers and local farmers in a do the same. precarious position.